Nordic Kale Pesto
Rated 5.0 stars by 1 users
According to the pesto experts, "real" pesto is made with basil and by hand with a mortar and pestle, not in a blender. The difference is subtle enough to us, and the blender makes it much easier. We also think the expensive pine nuts can be replaced with sunflower or pumpkin seeds. While we're willing to flex tradition to an extent, it remains crucial to use good quality olive oil and real Parmesan cheese.
This Nordic twist on a classic pesto tastes delicious and is full of vitamins A, C and K, as well as calcium, iron, magnesium and potassium from the kale. It is the perfect way to sneak a ton of nutrient-dense greens into a pasta, sandwich or snack.
Ingredients
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2 stalks kale (remove the stems)
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½ cup sunflower or pumpkin seeds (or a mixture of both)
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1 small clove raw garlic (optional)
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½ cup Organic extra virgin olive oil
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1 splash cold water
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¾ cup grated Parmigiano Reggiano
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2-4 drops White Balsamic Vinegar
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1 sprinkle Piment d´Espelette / dried chilli
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Fresh pepper (optional)
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Italian Sea Salt (optional)
Directions
Process all ingredients in the blender until it becomes a creamy pesto.
Add a little more of the individual elements to taste. Some like it saltier, cheesier, more garlicky or oily - you chooser your favorite balance of flavors, and enjoy.
